info:eu-repo/semantics/article
Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour
Fecha
2019-08Registro en:
Segundo, Cristina Noemi; Giménez, Alejandra; Lobo, Manuel; Iturriaga, Laura Beatriz; Samman, Norma Cristina; Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour; Sage Publications Ltd; Food Science and Technology International; 26; 2; 8-2019; 95-104
1082-0132
CONICET Digital
CONICET
Autor
Segundo, Cristina Noemi
Giménez, Alejandra
Lobo, Manuel
Iturriaga, Laura Beatriz
Samman, Norma Cristina
Resumen
The aim of this work was obtaining layer and sponge cakes formulated with corn flour replaced by green banana flour and to determine the best substitution proportions to achieve nutritionally improved products and with texture and sensory characteristics acceptable. The replacement of corn flour by GB flour increased the density in layer cake batters, while in sponge cake batters the density decreased. The batters were influenced by the increase in the flow properties, the viscoelastic behaviour, and the decrease in the thixotropic properties. The thermal analysis of batters determined a partial gelatinization of the starch, which together with its rheological properties influenced the cakes’ texture parameters. The substitution of 30% corn flour by GB flour in sponge and layer cakes produced a decrease in cohesiveness and an increase in hardness. In sponge cakes, incorporation of up to 30% of GB flour improved the sensory attributes and the textural properties, while in layer cakes a 30% substitution did not significantly deteriorate the quality of cakes.